[CH] Recipe 2 Pumpkin Soup/with Mild to Wild Red Savina/Deep south Chile-heads can Enjoy this now and Merkins may have to wait till the fruit is ripe
Lukasz Speer (radomvis35@midcoast.com.au)
Sat, 12 Jul 2003 22:57:16 +1000
Made a soup tonight
Recipe follows
Read allthe way thru before making as it rambles
1/2 large onion Chopped
2 small carrots peeled and chopped
2 Zuchini(Courgettes)
1/2 a green Capsicum(Pepper)
2 medium Potatoes pelled and chopped
1/4 Queensland Blue Pumpin (decription Follows)
\A QLD Blue is a hard Skin Pumpkin 12 to 18 inches across and 6 to 8 inches high, the
Flesh is hard also, they keep for months in the pantry, The skin is a grey Blue colour
hence the name, they are getting hard to find in the supers here in Oz as people are lazy
and whine about the hard skin being tough to cut, "yes it is hard but the pumpkin is a
world beater,
Mat7ter of Fact I will get another one and save the seed and offer it to the list..
2 Qt or 2Litre Chicken Stock
Salt pepper to taste Lots is good
2 tbs olive oil
2 tbs unsalted butter
Grated fresh Parmesan [Hard] Italian
1/4 Mandarin
Place on fire and cook for 30-40 min on low to medium heat
Blend in your Waring Blender or use a Bamix or similiar hand held device, (Easy Rael
don't get on this thread)
When smooth whiz in 250ml or 1 cup acidolphus natural yougurt and 2 tbs unsalted butter,
Sprinkle some of Jims Mild to Wild Red Savina Powder in Bowls 1 30th of a teaspoon, (I'll
measure this in Grains on my powder scale and get back to the list) [I am being frugal
with Jims Powder as I have to make it last] add a smidge of Parmesan to each Bowl and a
Squeze of Mandarin Juice